Nut-Free Green Chili Enchiladas

Experience the ultimate comfort food with these Nut-Free Green Chili Enchiladas, a creamy and flavorful twist on a classic dish that’s both hearty and crowd-pleasing. Packed with tender shredded chicken, velvety cream cheese, and vibrant green chilies, this recipe features a nut-free take on enchiladas that everyone can enjoy. Wrapped in warm corn tortillas, smothered in tangy green enchilada sauce, and topped with melted cheddar cheese, every bite is bursting with flavor. Easy to prepare in under an hour, these enchiladas are perfect for weeknight dinners or celebratory gatherings. Customize with fresh cilantro and a dollop of sour cream for an irresistible finish.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 units garlic cloves, minced
• 4 ounces green chilies, canned, diced
• 3 cups cooked and shredded chicken
• 8 ounces cream cheese, softened
• 2 cups cheddar cheese, shredded
• 12 units corn tortillas
• 15 ounces green enchilada sauce
• 0.25 cup cilantro, chopped (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup sour cream (for serving, optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, add olive oil and heat until shimmering.

Step 3

Add the chopped onion to the skillet and sauté until it becomes translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Add the canned green chilies to the skillet and mix well with the onion and garlic.

Step 6

In a large bowl, combine the cooked and shredded chicken with softened cream cheese and half of the shredded cheddar cheese.

Step 7

Add the sautéed onion, garlic, and green chili mixture to the chicken mixture. Stir until thoroughly combined. Season with salt and black pepper.

Step 8

Warm the corn tortillas in a microwave or on a skillet until pliable.

Step 9

Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll it up, and place it seam-side down in a greased 9x13 inch baking dish.

Step 10

Pour the green enchilada sauce evenly over the stuffed tortillas.

Step 11

Sprinkle the remaining shredded cheddar cheese over the top of the enchiladas.

Step 12

Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.

Step 13

Remove the foil and continue to bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Step 14

Garnish with chopped cilantro and serve hot with sour cream, if desired.

Nutrition Facts

Serving size	(2716.1g)

Amount per serving	% Daily Value*
Calories	4998.2

Total Fat 248.0g	0%
Saturated Fat 122.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1188.6mg	0%
Sodium 9692.8mg	0%
Total Carbohydrate 338.7g	0%
Dietary Fiber 53.8g	0%
Total Sugars 41.9g
Protein 351.2g	0%

Vitamin D 85.5IU	0%
Calcium 2548.3mg	0%
Iron 24.1mg	0%
Potassium 5037.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 28.1%

Carbs: 27.1%